Butterfinger Caramel Crunch Cookies

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs and vanilla extract until the mixture is smooth and well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
5. Gently fold in the chopped Butterfinger pieces, caramel bits, and milk chocolate chunks.
6. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
7. Bake for 9–11 minutes, or until the edges are lightly golden and the centers still appear soft.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations

• Peanut Butter Twist: Add ¼ cup creamy peanut butter to the dough for an extra nutty depth of flavor.
• Dark Chocolate Lovers: Replace milk chocolate chunks with dark chocolate for a richer, more intense taste.
• Salted Caramel Upgrade: Sprinkle a touch of flaky sea salt over the cookies right after baking to balance the sweetness.
• Mini Version: Scoop smaller portions of dough to make bite-sized cookies perfect for parties or gifting.

Tips

• For perfectly chewy cookies, don’t overbake — they’ll continue to set as they cool.
• Chill the dough for 30 minutes before baking if you prefer thicker, bakery-style cookies.
• Press a few extra Butterfinger or caramel bits onto the tops of the cookies immediately after baking for a professional finish.
• Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.